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Helpful Kitchen Tips
- Make sure to drain any excess moisture from the cooked squash to prevent soggy muffins.
- Use a toothpick to check doneness; it should come out clean when muffins are fully baked.
- Let the muffins cool slightly before removing from the pan to keep them from breaking apart.
Ingredients 0/20
Why This Recipe Is So Popular
Step 1
Bring some water and quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer until the quinoa is tender and all the water is absorbed—this usually takes about 15 to 20 minutes. While the quinoa cooks, preheat your oven to 375°F (190°C) and get your muffin tin ready by greasing it or lining the cups with paper liners.
Step 2
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, and all the spices—cinnamon, cloves, nutmeg, allspice, ground ginger, cayenne pepper—along with the baking powder and baking soda. In a bigger bowl, mix the cooked squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla until everything is combined well.
Step 3
Now, add the flour and spice mixture to the squash mixture and gently stir just until combined. Spoon the batter into the muffin cups, filling each one about three-quarters full. Pop the tray in the oven and bake for around 30 minutes, or until the muffins turn a lovely golden brown on top. Let them cool a bit before digging in!
